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Kate

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I did some changes to this recipe that were previously suggested and made some of my own additions. It turned out beautifully and will be on my "to make" list when I have company. I cooked this on low for 4 hours, 15 minutes...it was perfect. The chops were tender (but not so tender that the meat fell off the bones) they were juicy and full of flavour. Here is what I used. 8 thick bone in pork chops (I brined them overnight...1/4 c salt in water to cover in fridge) rinsed. Sliced one large sweet Spanish onion and covered bottom of oiled slow cooker. Layered chops over the onions. Sauce: 1/2 cup each: ketchup, honey, low salt soya sauce, sweet Thai Chili sauce. 4 cloves garlic minced (or if purchased minced, 1 large table spoon), 1 table spoon minced fresh ginger or jarred. No salt was needed as the soya is still salty. No pepper added. I mixed the sauce ingredients in a bowl and warmed it up in the microwave so the honey would mix nicely then poured it over the chops. There is a lot of juice left over and I strained it and used it as a gravy. If you take 1/2 cup sweet red pepper jelly and mix with 1/2 cup cranberry sauce or jelly it makes a slightly spicy fabulous condiment to serve with the pork. I served this with rice and it was a hit. I gave the original recipe 5 stars as it needed some changes and the amount of soya sauce was too much. it did encourage folks to make adjustments and now we all ended up with changes that make it a good recipe.